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You might as well bake pumpkin bread in the large batch called for here, because everyone loves it. Three full-sized loaves, lively with cinnamon, cloves and nutmeg, are your reward. Wrap loaves in cellophane, tie with a colorful ribbon, and give as a gift!
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Minestrone soup is always a welcome comfort food. Adding arborio rice to it ups the ante.
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Get Mussels Marinara Recipe from Food Network
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Save your vegetable scraps for making a delicious homemade stock you can use in any soup, stew, or braise.
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In assembling this rather straightforward pork ragout, my main question was how to produce a sauce with substantial consistency, considering I had not planned to use any flour or other thickener I thought that finely diced apple, which would melt into the sauce, might do the trick It did, though also mincing the shallots meant that they, too, would add body
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Any party with Greek Fondue will be lit.
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This version of a classic pie is wonderfully spiced with nutmeg, cloves and cinnamon. The spices are stirred into a sweet sour cream and raisin filling that is poured into a pastry crust. The pie bakes in under an hour and is best served warm with whipped cream.
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Get Achiote Paste Recipe from Food Network
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This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Blend the flavors of Viennese coffee and South American beverages to make this rich, creamy, and spicy Viennexican coffee.
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This recipe is inspired by the retro classic cocktail meatballs in grape jelly. I took that idea, along with my love of spicy orange beef, and came up with this combination.
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Roasting gives broccoli a nutty flavor and the ancho butter gives it a kick.